Simple Caesar salad

Name: Simple Caesar salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 40 g jarred anchovies, (drained weight); 2 clove/s garlic, peeled; 1 tsp Dijon mustard; 2 British Blacktail Free Range Medium Egg yolks; ½ lemon, juice; 150 ml olive oil, plus 2 tbsp; 3 slice/s Ciabatta; 2 romaine lettuces; 100 g Parmigiano Reggiano, grated (finely, or to taste); 20 g pack chives, finely chopped (optional)

Diana Henry's salad has a mayo-like dressing. Serve alongside a roast chicken for a complete meal. The dressing is also lovely drizzled over green beans, tomatoes and artichoke hearts – add parmesan if you want – and as an anchovy-rich sauce for roast lamb.

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Serves6
CourseLunch
Prepare15 mins
Cook5 mins
Total time20 mins

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40g jarred anchovies, (drained weight)
2 clove/s garlic, peeled
1 tsp Dijon mustard
2 British Blacktail Free Range Medium Egg yolks
½ lemon, juice
150ml olive oil, plus 2 tbsp
3 slice/s Ciabatta
2 romaine lettuces
100g Parmigiano Reggiano, grated (finely, or to taste)
½ x 20g pack chives, finely chopped (optional)

Put the anchovies, garlic cloves and mustard into a bowl and blitz to a paste using a stick blender. Add the egg yolks and lemon juice, then blitz again. Add 150ml oil, blitzing as you do so, until the dressing is thick and smooth. Season with a pinch of black pepper.
Tear the ciabatta into chunks the size of a dice. Heat 2 tbsp oil in a frying pan and cook the ciabatta, turning and tossing frequently, until crisp and golden. Season with salt.
Pull the leaves from the lettuces, rinse in cold water and pat dry (dry them well, otherwise the dressing doesn’t cling properly). Put the leaves into a broad shallow bowl – leave them whole, as it has more visual impact – and toss with a generous amount of the dressing.
Scatter the ciabatta croutons and cheese on top and finish with a handful of chives, if using. Serve with any remaining dressing on the side.

Typical values per serving when made using specific products in recipe